How would you be able to figure out the grams if you do not know what 100% is? I understand no matter what whether you use 2000 or 1200 grams the ratios would all be the same. But if someones pizza looks like a great size is there a standard on the forum for 100%? 1000 grams or 2000 grams?

On a side note: What style of pizza is it that people usually oil up the bottom of the dough so it fries crispy in the pan? I can't seem to remember.

PizzaMe, 1st thing you need to do is figure how much flour you need for each dough ball. If you are making 1 dough ball muliply the water, say 51% x the flour weight 300grams x .51=Salt would be say 1.5% x 300grams or .015 x 300grams=hope that helps

How would you be able to figure out the grams if you do not know what 100% is? I understand no matter what whether you use 2000 or 1200 grams the ratios would all be the same. But if someones pizza looks like a great size is there a standard on the forum for 100%? 1000 grams or 2000 grams?

There is no standard. You would need to know or estimate the size of the dough ball. Many times people will post their dough ball weight. If not, they almost always will if you ask. If you know the dough ball weight, you can easily back into everything else. In your example above, add all the percentages together and you get 165%. Say a single dough ball weighs 300g, you divide 300 by 165%, and that will give you the flour weight in grams. 300g/165% = 181.8g. You can now multiply the flour weight (181.8g) by the other percentages to get the gram weight for the individual ingredients (you can always add everything up to check – it sould sum to 300g in this example). If you want 3 dough balls, start with 3X300g. If you want to have 3 balls and 3% extra for bowl residue, start with 3x300gx103%.